Pumpkin Potato Stew

Pumpkin potato stew
Kürbis Kartoffel Eintopf
Simple flavors simply presented - this pumpkin potato stew epitomizes nutritious cooking for Lent.
Course Stew
Keyword Lent, Potato, Pumpkin, Stew, Vegan


  • 1 Kuri squash or Hokkaido pumpkin
  • 2/3 lb potatoes 300g, mostly waxy, such as fingerlings or red skinned
  • 2 carrots
  • 1/2 lb celery 250g
  • 2 onions
  • 2 Tbsp olive oil
  • 3-1/3 cups vegetable stock 800 ml
  • 3/4 oz fresh chives 20g
  • 3/8 oz marjoram 5g
  • salt
  • pepper
  • sweet paprika


  • Wash the pumpkin, cut in half and core with a spoon. Wash, peel and remove the ends of the potatoes, celery and carrots. Cut all the vegetables into 3/4 inch pieces.
  • Halve, peel and cut the onions into large cubes. Heat together with the vegetables in a saucepan with 2 tablespoons of oil. Reach golden brown for approx. 4-5 minutes and deglaze with broth.
  • Add marjoram, salt, pepper and paprika powder, bring to the boil again and then simmer for 25 minutes. Stir occasionally.
  • Wash the chives and cut into fine rings. If necessary, season the finished soup, divide it on plates and garnish with parsley.

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